This Mango Tarte Tatin is a tropical twist on a classic French tarte tatin. Instead of the traditional inclusion of apples, mangoes form the caramelized layer in this sweet and flaky dessert. It's a lot easier to make than it looks, only requires 4 ingredients, and is sure to impress.
(This recipe was originally published in August 2012, but was updated with new photos and content in 2021).
A few ripe mangos, some butter, sugar, and puff pastry are all you will need to a) impress guests when you're short on time and/or b) take a mental and gastronomical vacation to your favorite Caribbean island by way of France.
This is a great go-to recipe to keep in mind when mangoes are fresh and ripe and you're in the mood for some easy decadence. Using store-bought puff pastry is a very convenient short cut which yields extraordinary results.
Ingredient notes
- Mangoes: There are many varieties of mango with different textures and flavor profiles, and different cues to tell when they are ripe. I used Ataulfo also known as baby, yellow, or honey mangoes for the mango tarte tatin pictured in this post. Check out this helpful guide about mango varieties from mango.org.
- Puff Pastry: Although many packages of puff pastry come with 2 sheets, you'll only need 1 sheet for this recipe. Use the second sheet to make a half recipe of Saucijzenbroodjes (Dutch Sausage Rolls), Cheese Borek (Armenian Cheese Turnovers), Cremeschnitte (Austrian Cream Slices), or Spinach and Artichoke Puff Pastry Swirls, or make a Chicken and Leek Pie. My preferred brand is Trader Joe's, but really any all-butter puff pastry would be great in this simple French-style mango tart!
How to make it
If needed, roll out the puff pastry large enough to fit just inside the rim of an 8-inch oven-safe frying pan. A standard store-bought sheet of puff pastry should be large enough as is, and can simply be trimmed at the edges to make it round.
Cut a small hole in the center of the pastry. Transfer to the refrigerator to chill until you're ready to use it.
Melt the butter in the 8-inch oven-safe frying pan (with a steel handle). Add the sugar and allow it to melt slowly, without stirring, over medium heat. Tip or gently shake the pan frequently to help the sugar to melt evenly (PHOTOS 1-4).
When the sugar is golden, about 8 to 10 minutes into cooking, add the mango slices (PHOTO 5). Cook the mixture for about 10 to 15 minutes, stirring frequently, but gently to avoid breaking up the mangoes (PHOTO 6).
Make sure they are evenly glazed, and cook until the liquid has thickened to a caramel consistency. Remove from the heat.
Pack down the mango, arranging to ensure it covers the pan evenly, and then cover with the pastry, pushing down the sides.
Bake the mango tarte tatin for about 20 to 30 minutes or until the puff pastry is puffed and golden brown. Remove from the oven and rest for about 10 to 15 minutes.
Invert a round platter with a lip over the pan and, using potholders to hold the pan and plate tightly together, invert the tart onto the platter. Slice this rustic mango tart into wedges and serve with vanilla ice cream, if desired.
The caramel will set and thicken more as the tart cools. Enjoy this mango tarte tatin warm or at room temperature.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
CAUTION: The handle of your pan will be extremely hot after you remove it from the oven. This is easy to forget. Drape a kitchen towel over the handle to remind yourself it's hot until the pan cools.
When cooking the butter and sugar together (without stirring), the butter may look separated from the sugar at first. Once you add the mangos, the mixture will sizzle and as you start to stir together the caramel will emulsify and become smooth.
You'll have some puff pastry scraps after you trim it into a circle. Feel free to cut the scraps into smaller pieces and simply bake them to serve with cheese or jam. You could also sprinkle with cinnamon-sugar and bake for a sweet snack.
I've made this mango tart multiple times with mixed results regarding how "juicy" the caramel is after baking. I think it really depends on how juicy your mangos are, but even if the caramel is a bit thin when you invert the tarte tatin, it's still super delicious, so don't fret!
Other recipes you may like
- Pastelitos de Queso y Guayaba (Guava and Cheese Pastries)
- Tarte aux Pommes (French Apple Tart)
- Soufflé au Chocolat (Ritz Paris Chocolate Soufflé)
- Russian Pirog with Apricot Preserves
- Cranberry Curd Tart
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Mango Tarte Tatin (French-Style Mango Tart)
Ingredients
- 3 ripe mangoes peeled and sliced
- 8 ounces (225 grams / 1 sheet) puff pastry defrosted
- Flour for rolling out if needed
- 2 ounces (55 grams / ½ stick) unsalted butter
- 5 ounces (140 grams / ¾ cup) granulated sugar
Instructions
- If the mango is extra juicy, place the slices in a colander to drain for 30 minutes. Adjust the oven rack to the center and preheat the oven to 400°F.
- If needed, roll out the puff pastry large enough to fit just inside the rim of an 8-inch oven-safe frying pan (the pan's rim will be wider than the bottom 8-inch diameter). A standard store-bought sheet of puff pastry should be large enough as is, and can simply be trimmed at the edges to make it round. Cut a small hole in the center of the pastry. Transfer the prepared puff pastry round to the refrigerator to chill until you're ready to use it.
- Melt the butter in the 8-inch oven-safe frying pan (with a steel handle). Add the sugar and allow it to melt slowly, without stirring, over medium heat. Tip or gently shake the pan frequently to help the sugar to melt evenly.
- When the sugar is golden, about 8 to 10 minutes into cooking, add the mango slices. The mangoes will release their liquid. Cook the mixture for about 10 to 15 minutes, stirring frequently, but gently to avoid breaking up the mangoes. Make sure they are evenly glazed, and cook until the liquid has thickened to a caramel consistency. Remove from the heat.
- Pack down the mango, arranging to ensure it covers the pan evenly, and then cover with the pastry, pushing down the sides.
- Bake for about 20 to 30 minutes or until the puff pastry is puffed and golden brown. Remove from the oven (CAUTION: the handle will be extremely hot; this is easy to forget once it’s out of the oven. Drape a kitchen towel over the handle to remind yourself until it cools), rest for about 10 minutes. Invert a round platter with a lip over the pan and, using potholders to hold the pan and plate tightly together, invert the tart onto the platter. Slice into wedges and serve with vanilla ice cream, if desired. The caramel will set and thicken more as the tart cools. Enjoy this tarte tatin warm or at room temperature.
Notes
- When cooking the butter and sugar together (without stirring), the butter may look separated from the sugar at first. Once you add the mangos, the mixture will sizzle and as you start to stir together the caramel will emulsify and become smooth.
- You'll have some puff pastry scraps after you trim it into a circle. Feel free to cut the scraps into smaller pieces and simply bake them to serve with cheese or jam. You could also sprinkle with cinnamon-sugar and bake for a sweet snack.
- I've made this mango tart multiple times with mixed results regarding how "juicy" the caramel is after baking. I think it really depends on how juicy your mangos are, but even if the caramel is a bit thin when you invert the tarte tatin, it's still super delicious, so don't fret!
- Adapted from Eat Caribbean
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
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